Eligio Magri "Martina" Bergamasca Igt 2025

The grapes are collected manually and brought as quickly as possible to the cellar where they remain for 5-6 hours to cool down before proceeding with the pressing. The whole clusters are pressed in a pneumatic press using a soft pressing cycle. The resulting must is collected in a steel vat and cooled to a temperature of 8-9°C (where static decanting and clarification take place). The next day the must is transferred to another steel vat where – inoculated with active yeast – it undergoes alcoholic and malolactic fermentation at a controlled temperature of 14-15°C.

The maturation takes place in a steel vat on the lees stored in a controlled and cool environment for a variable period of 5 months with repeated batonages of the yeast sediment. Following the usual processes of clarification and stabilization, bottling begins at the beginning of spring.

Tasting notes: Pale straw yellow color with medium intensity notes of green. Nose of walnut, white flowers and tropical fruits. On the palate, fresh wine with good structure. It impresses with its ease of drinking.

Appetizer, White meat, Fish